Semolina Raisin Cake (Easy & Moist)

Here’s a soft semolina raisin cake recipe that matches the look and texture of the cake in your photo 🍰(Golden top, moist inside, cut into squares)🌾 Semolina Raisin Cake (Easy & Moist)🧾 Ingredients2 cups semolina (fine or medium)1 cup sugar1 cup plain yogurt½ cup vegetable oil or melted butter2 eggs1 cup raisins1 tsp vanilla1 tbsp baking powderPinch of saltOptional syrup (recommended)1 cup sugar1 cup water1 tsp lemon juice1 tsp orange blossom water or rose water (optional)👩‍🍳 InstructionsPrepare the syrup (optional but delicious):Boil sugar + water for 8–10 minutes.Add lemon juice and flower water. Let cool.Mix wet ingredients:In a bowl, whisk eggs, sugar, yogurt, oil, and vanilla until smooth.Add dry ingredients:Add semolina, baking powder, and salt. Mix gently.Fold in raisins.Rest the batter:Let it sit 10–15 minutes so semolina absorbs moisture.Bake:Pour into a greased panSmooth the topBake at 180°C (350°F) for 35–40 minutes until goldenAdd syrup (optional):Pour cold syrup over hot cake for extra moisture.Cool & cut into squares.✅ TipsFor a crisp golden top, brush with a little butter before bakingYou can replace raisins with dates or nutsKeeps moist for 2–3 days